4 oz. Serrano ham, thinly sliced
8 pork cutlets pounded thin in rectangles
3 tbsp. minced garlic
3 tbsp. minced parsley
2 large eggs
1 tbsp. water
1 c. fine dried bread crumbs
olive oil for frying
finely grated manchego cheese, garnish
Whiskey Butter Sauce (Listed in Sauces)

Lay the ham on top of the pounded cutlets. In a small bowl, combine eggs and water, beating to make an egg wash. In another shallow bowl, put in the bread crumbs. In a large sauté pan, heat enough oil to come 1/2 inch up the sides of the pan.

Sprinkle the cutlets with the garlic - parsley mixture and roll each one up tightly. Secure with a toothpick. One at a time dip the cutlets in the egg wash; then bread crumbs. Add in batches to the hot oil and cook, turning, until golden brown. Brown all sides. Remove and drain on paper towels. Sprinkle with cheese. Serve immediately with Whiskey Butter Sauce.